- 1/2 cup coconut cream (place a can of coconut milk in the fridge. When cold, open and skim the cream off the top)

- 1 tbsp arrowroot powder

- 1/2 cup soy creamer (more as needed)

- salt and pepper to taste

- chopped fresh parsley to garnish

METHOD

1. Make pancetta while pasta is cooking. In the final minute of frying the tofu, add the garlic and fry. Remove from heat. Dissolve arrowroot into creamer and set aside.

2. Drain pasta and return to the pot over medium heat. Add tofu pancetta and nutritional yeast and mix well. Add coconut cream and creamer/arrowroot mixture. Stir constantly. As it heats up, the liquid will thicken. Add a bit more creamer if needed.

3. Season to taste with salt and pepper (keeping in mind that the tofu is salty). Garnish and serve.

this was a great recipe. I used a pound (340g) of whole wheat spaghetti, tripled the tofu pancetta (didn't need to add any salt to the sauce or spaghetti as a result), and doubled the sauce (we like a lot of sauce as it is it seemed to get absorbed really quick so it was not saucy at all, just creamy. It was perfect! I've been cooking vegan for a couple of years now and just found your site this week. This is the first recipe I tried will be coming back for more! Thanks!

I made it with "cream of coconut." Is that different? It tasted like coconut ice cream mixed with pasta - YUCK. Great idea for a recipe, though, and I like the tofu pancetta (cut the sugar in half, at least). I'd make it again, and maybe substitute Isa's alfreda sauce from VwaV for the coconut cream sauce? The parsley is a nice touch.

Pasta carbonara was one of my favorite dishes. I've been vegan for 9 years, so it was just a nice memory to me. As soon as I saw your recipe last week, I knew I had to try it. I came home late last night, I was starving, but there was no way I wouldn't try your recipe then, as I had been thinking about it all afternoon.It didn't disappoint. It is that kind of recipe you eat in one sitting because it is just so good.

This dish we have tried twice!! I have not even cooked it. Rather my bacon loving boyfriend has been the chef enticed by the wonders of liquid smoke. He made the cream sauce, the second time, in the tofu pan to maximize on the smoky flavour for super tasty results. We also added peas for a bit of colour and contrast.

Would it be too runny if I used regular soy milk instead of soy creamer? I was just thinking that it would substantially cut down on the amount of fat in the recipe (and I don't generally keep soy creamer in the house)... Thanks!

Wow. All I can say is wow! I've never had a good carbonara as a non-vegan but this one was clearly the winner nonetheless. I made this about ten minutes ago and it was absolutely DELICIOUS! I added half an onion, minced, and eggplant bacon for lack of garlic and tofu.

Made them once w/o the salt and pepper - big mistake! Made them again with the S&P and shared a small batch with my Meatless Monday bf (transitioning veg) and he won't stop talking about it! I might have changed his negative opinion on chickpeas for good. We'll see.